Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, duck breast with chorizo cassoulet. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Tender duck, fiery chorizo and earthy chestnuts make up this winning winter dinner party recipe. I caramelised the apples in the same pan as the chorizo, just added some brown sugar. Ladle cassoulet into bowls, sprinkle equally with duck cracklings, and garnish with thyme sprigs. Heat a large skillet over medium-high heat.

Duck breast with chorizo cassoulet is one of the most popular of current trending meals in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Duck breast with chorizo cassoulet is something which I’ve loved my whole life.

To get started with this recipe, we have to prepare a few components. You can have duck breast with chorizo cassoulet using 15 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Duck breast with chorizo cassoulet:

1. Get 2 duck breasts
2. Take 60 g chorizo sausage diced
3. Prepare 100 ml passata
4. Get 240 ml chicken stock
5. Get Sprig thyme finaly chopped
6. Get Handful flat leaf parsley roughly chopped
7. Get 5 shallots sliced
8. Get 2 garlic cloves minced
9. Get 1 medium carrot fine diced
10. Take 80 ml white wine (savignon blanc)
11. Take 240 g cannelini beans
12. Take 1 clove crushed
13. Take About 200 ml water
14. Make ready Salt
15. Get Black pepper

Serve with crusty garlic bread and steamed Savoy cabbage. Place duck breast slices atop cassoulet mixture. Coat the top of the mixture and duck with breadcrumbs. Do not stir after adding breadcrumbs.

Instructions to make Duck breast with chorizo cassoulet:

1. Score the skin of the duck breast. Season the breast with salt and pepper from both sides.
2. Prepare all the ingredients for cassoulet
3. Heat up the bbq. In the preheated large skillet add in diced chorizo, onions, garlic, clove, carrot and thyme. Chorizo will release the fat. Use it to sear all of the ingredients for few minutes.
4. Add in white wine, chicken stock and bay leaves. Simmer for about 15 minutes or until carrots are tender adding water occasionaly. When carrots are soft remove bay leaves and add in passata and beans. Let it simmer slowly and when its ready finish with roughly chooped flat leaf parsley and set aside. Check seasoning and consistency.
5. To cook the duck breast place it on pre heated Bbq skin down (medium heat). Cook it for about 7 - 9 minutes and then turn and cook for further 2 minutes. Let it rest for 5 minutes in warm place. Slice it up
6. Plate it up

Coat the top of the mixture and duck with breadcrumbs. Do not stir after adding breadcrumbs. Return the pan into the oven (set to broil), uncovered. There is a clear order of operations to this cassoulet Cut up the duck; remove the skin from the legs and refrigerate them overnight At this point, you can make the stock or pick up the recipe the next day. Chorizo holds up well when simmered in flavorful liquid.

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